Lemon sole goujons

In the theme of family traditions I thought my first post should reflect a weekly ritual in my house: Thursday fish night. My mum is quite a religious Hindu and as such does not eat meat every Tuesday and Thursday, as these are the days that correspond with the holy days of particular Hindu gods she believes in most. She does allow herself to eat fish on Thursdays though, so hence the fish Thursday was born. 
This Thursday I decided to try out a simple recipe that incorporates elements of the traditional British fish and chips using fresh and easily available ingredients. Here is my recipe for Lemon sole goujons with mushy peas and sweet potato chips:

Ingredients (serves 2)
For the sweet potato wedges

• 1 sweet potato, cut into wedges
  2 tbsp olive oil

For the lemon sole goujons

• 25g plain flour
  1 free-range eggs
  50g fresh breadcrumbs
  Pinch of cayenne pepper (or more to taste)
  ½ lemon, zest only
  2 fillets lemon sole, cut into strips
  salt and freshly ground black pepper
  2 tbsp olive oil

For the mushy peas

    100g peas

    1 tbsp crème fraîche (I used cream cheese)

    ½ tsp ready-made mint sauce (or 1 tsp chopped fresh mint leaves)

    salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F.
2. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. I added some Spanish sweet paprika to them to give them a bit of something extra.
3. For the lemon sole goujons, sprinkle the flour onto a plate. Beat the egg in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well mixed, then spread the mixture onto a separate plate.
4. Season the fish pieces to taste and coat each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated.
5. Heat the oil in a frying pan over a medium heat. Add the coated fish pieces to the pan, and fry for 2-3 minutes each side until crisp and golden. 
6. For the mushy peas, cook the peas in a pan of boiling water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher.
7. Stir the crème fraîche and mint sauce into the mashed peas and season. To serve, divide the fried fish goujons equally among four serving plates. Spoon the sweet potato wedges and mushy peas alongside. Serve with a slice of lemon and some tartare sauce.
   
   

Et voilà, bon appétit!